SALMON WITH POTATOES AND EGGS

Preparation: 30 minutes

Cooking: 7-8 minutes

Servings: 4

INGREDIENTS:

• 1 1/3 lbs. (600 g) salmon fillet
• 1 lb. (400 g) potatoes
• 2 large eggs
• 1 tbsp. chopped fresh parsley
• 3 1/2 tbsp. (50 g) unsalted butter
• salt and pepper

INSTRUCTIONS:

1. Bring a small saucepan of water to a boil. Cook the eggs, about 10 minutes. Run under cold water to cool. Peel and press the eggs through a sieve. Set aside.
2. Bring a pot of well-salted water to a boil. Peel the potatoes, and using a corer with a diameter of 2.5 cm (1 in), make little potato balls. Cook the potato balls in the boiling water for 5 minutes.
3. Cut the salmon into 4 fillets and season with salt and pepper.
4. Melt the butter in a skillet and when it begins to foam, brown the salmon on both sides. Add the potatoes and bake in the oven at 350°F (180°C) for 7 to 8 minutes.
5. Transfer the salmon and potatoes to plates, and sprinkle with parsley and the sieved eggs.